CakeChristmas
CakeChristmas
Three small terraces of Linzer shortbread: discs of 7, 5 and 3 cm superimposed flat with thin lines of red jam and veil of icing sugar, no high tower.
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Snow & Ice / Cookies & cupcakes

Snow-Terrace Linzer Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

Three discs of decreasing sizes are superimposed with a thin layer of jam; the edges of shortbread remain visible under a white veil.

12 small terraces 7 cm in diameter, 3 low levels / shortbread, openwork cutting, assembly after cooking

12Indicative portions
40 minPreparation
25 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

Three discs of decreasing sizes are superimposed with a thin layer of jam; the edges of shortbread remain visible under a white veil.

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Original quantity: 12 servings.

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Preparation

  1. Rub together flour, almond, butter and 60 g of icing sugar. Add 30 g of beaten egg and vanilla; collect and refrigerate for 1 hour.
  2. Spread on 4 mm. Cut twelve discs of 7 cm, twelve of 5 cm and twelve of 3 cm. Cook the remaining drops in small cookies served separately.
  3. Cook large and medium discs 11 to 13 minutes at 170°C; small discs 8 to 10 minutes, on a separate baking tray. Cool completely.
  4. Spread 8 g of jam on each large disc and put a medium disc. Add 4 g of jam and a small disc. Squeeze lightly; keep each level centered and fully supported.
  5. Powder the terraces with the 20 g of finishing icing sugar. Refrigerate 30 minutes for the floors to adhere.

Preserve and Serve

3 days in a refrigerator box; take out 15 minutes before tasting.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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